Laura Smith
White button mushrooms are the most popular mushroom variety, representing about 90% of mushrooms consumed in the United States. They are native to grasslands in Eurasia and North America and are cultivated in more than 70 countries. White button mushrooms have a delicate flesh, a mild umami flavour, and are versatile in cooking. They are widely available at supermarkets, grocery stores, and farmers' markets.
| Characteristics | Values |
|---|---|
| Common name | Button mushroom |
| Scientific name | Agaricus bisporus |
| Colour | White, brown |
| Cap diameter | 5–10 cm, 10–15 cm |
| Water content | 92% |
| Carbohydrates | 3% |
| Protein | 3% |
| Fat | Negligible |
| Texture | Tender, juicy, meaty |
| Flavour | Earthy, meaty, brothy, umami |
| Bruising | Turns pink then brown |
| Storage | Refrigerate for 2–3 days without plastic, up to a week |
| Availability | Widely available at supermarkets, grocery stores, and farmers' markets |
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What You'll Learn
- Button mushrooms are 92% water, 3% carbohydrates, 3% protein, and contain negligible fat
- They are prone to turning mouldy or slimy due to their high water content
- Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets
- The white button mushroom’s flavour intensifies when cooked, and its texture becomes tender and juicy
- They are easy to slice and don't require much pressure from a chef's knife
Button mushrooms are 92% water, 3% carbohydrates, 3% protein, and contain negligible fat
Button mushrooms, or Agaricus bisporus, are native to the grasslands of Eurasia and North America. They are cultivated in more than 70 countries and are one of the most commonly and widely consumed mushrooms in the world, with white button mushrooms representing about 90% of mushrooms consumed in the United States alone. They are small, with a white or brown cap that is typically 5-10 cm in diameter, and they have a mild, umami flavour.
Button mushrooms are 92% water, which contributes to their delicate texture and mild taste. Their high water content also means they are prone to turning mouldy or slimy, so they should be stored in the fridge for no more than two to three days, or up to a week if stored correctly. To prolong their shelf life, button mushrooms should be stored loose in the refrigerator's crisper drawer on a humid setting with a clean paper towel underneath them, rather than in plastic, which traps moisture.
In addition to their high water content, button mushrooms contain 3% carbohydrates and 3% protein, and they have negligible fat content. This makes them a healthy and nutritious food choice. The entire mushroom is edible, from cap to stem, and they are very versatile in cooking. They are easy to slice and can be added to pasta dishes, stir-fries, omelettes, salads, soups, sauces, pizzas, burgers, and more.
When selecting button mushrooms, look for those that are smooth, plump, and firm, with a closed veil underneath the cap, indicating freshness. Avoid mushrooms that appear dried or shrivelled.
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They are prone to turning mouldy or slimy due to their high water content
White button mushrooms are the most popular mushroom variety, constituting about 90% of mushrooms consumed in the United States. They are cultivated in over 70 countries and are one of the most widely consumed mushrooms globally. They have a high water content, typically around 92%, and are prone to turning mouldy or slimy due to this feature.
To prevent button mushrooms from spoiling, it is advisable to use them as soon as possible after purchase. They can be stored in the refrigerator for two to three days, but they should not be encased in plastic, as this traps moisture and accelerates the development of slime. Instead, they should be kept loose in the refrigerator's crisper drawer on a humid setting, with a clean paper towel underneath.
If you buy pre-sliced button mushrooms in a plastic-wrapped container, remove the plastic wrap and store the container uncovered in the crisper drawer. Fresh mushrooms should never be frozen, but cooked mushrooms can be frozen for up to a month.
The high water content in button mushrooms dilutes their umami flavour, making it less intense compared to other mushrooms. As button mushrooms mature into cremini or portobello mushrooms, their water content decreases, resulting in an enhanced umami taste.
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Button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets
White button mushrooms are widely available at supermarkets, grocery stores, and farmers' markets. They are cultivated in at least 70 countries worldwide and represent about 90% of mushrooms consumed in the United States, making them the most popular mushroom variety.
When shopping for button mushrooms, look for loose mushrooms in the produce department. Choose mushrooms that are smooth, firm, and plump, with a closed veil underneath the cap, indicating freshness. Avoid mushrooms that appear dried or shrivelled. Button mushrooms are also available in plastic-wrapped containers, but these are less ideal as you cannot inspect each mushroom individually.
To store button mushrooms, keep them loose in the refrigerator's crisper drawer on a humid setting with a clean paper towel underneath. They can be stored this way for 2-3 days. Alternatively, store them in their original packaging or a porous paper bag, where they may last up to a week. Avoid storing whole mushrooms in plastic bags, as this traps moisture and can cause them to turn slimy.
Fresh button mushrooms should not be frozen, but cooked mushrooms can be frozen for up to a month. To clean button mushrooms, brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water, as they are already saturated with water (around 92% water content).
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The white button mushroom’s flavour intensifies when cooked, and its texture becomes tender and juicy
White button mushrooms are the most popular mushroom variety, constituting about 90% of mushrooms consumed in the United States. They are native to grasslands in Eurasia and North America and are cultivated in over 70 countries worldwide. They are widely available at supermarkets, grocery stores, and farmers' markets.
White button mushrooms have a high water content, which is around 92%. This dilutes their umami flavor, making it less intense compared to other mushrooms. However, when cooked, their flavor intensifies, and their texture becomes tender and juicy. They are versatile in cooking and can be used in pasta dishes, stir-fries, omelets, salads, soups, sauces, and as a topping for pizzas and burgers.
When selecting white button mushrooms, look for those that are firm, smooth, and plump. They typically have a closed veil under the mushroom cap, indicating freshness. To clean them, brush off any debris or rinse briefly under running water, then pat dry with a paper towel.
White button mushrooms are best used as soon as possible due to their high water content, which makes them prone to turning moldy or slimy. However, they can be stored in the refrigerator for up to a week if kept loose in the crisper drawer or in their original packaging/porous paper bag to prolong their shelf life.
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They are easy to slice and don't require much pressure from a chef's knife
White button mushrooms are the most popular mushroom variety, representing about 90% of mushrooms consumed in the United States. They are cultivated in more than 70 countries and are one of the most commonly and widely consumed mushrooms worldwide. They are widely available at supermarkets, grocery stores, and farmers' markets.
White button mushrooms are easy to slice and don't require much pressure from a chef's knife. Their flesh is delicate, and they should be handled gently as they bruise easily. When bruised, the white flesh turns pink and then brown.
The entire mushroom is edible, from cap to stem, and their flavour intensifies when cooked. They have a high water content, at around 92%, which dilutes their umami flavour. However, as they mature into cremini and portobello mushrooms, their water content decreases, and the umami flavour becomes more pronounced.
When selecting white button mushrooms, look for those that are firm, smooth, and plump, with a closed veil underneath the cap, indicating freshness. They should be stored in the refrigerator, either in their original packaging or a porous paper bag, and consumed within a few days to avoid spoilage due to their high water content.
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Frequently asked questions
Button mushrooms, or white button mushrooms, are the most popular mushroom variety, representing about 90% of mushrooms consumed in the United States. They are cultivated in more than 70 countries and are native to grasslands in Eurasia and North America.
Button mushrooms have an umami flavour, which is described as earthy, meaty and brothy. Their flavour is comparatively mild as their high water content (around 92%) dilutes it.
Button mushrooms are prone to turning mouldy or slimy due to their high water content. They should be stored in the fridge for a maximum of three days, with loose mushrooms lasting for up to a week. They should not be stored in plastic, as this traps moisture.
